Ingredients

• For pakoras
• 12 - bread slices
• 3 to 4 cups - gram flour (besan)
• 5to 6 - medium sized potatoes (boiled)
• 2 to 3 - green chillies
• Oil to deep fry
• salt to taste
• 1 tsp -dhania powder (coriander powder)
• 1 tsp - garam masala
• 1/2 tsp - red chilli powder
• 2 tbsp - chopped coriander leaves
• For chutney:
• Imli (tamarind) - 250 g
• Oil - 2 tbsp
• Methi (fenugreek) seeds - 1/2 tsp
• Bay leaves - 2
• Dried red chilli - 2 (each broken into half)
• Saunf (aniseed) - 1 tsp
• Jaggery - 500 g (crumbled)

How to Make Stuffed Bread Pakora

• For pakoras: Peel and mash the potatoes in a bowl.
• Chop the green chillies and coriander (dhania) leaves finely.
• Add dhania powder, garam masala, chopped green chillies, salt, chopped coriander leaves into the mashed potatoes and mix well.
• Cut the bread slices from the middle giving it a rectangular shape.
• Take two bread slices and stuff with potato masala. Repeat with rest of the slices.
• Take gram flour in a bowl and add salt and red chilli powder to it with some water. Mix well to form a batter.
• Heat the oil in a pan to deep fry the pakoras.
• Dip the stuffed bread in the besan batter one by one and fry them on medium heat till golden brown.
• Serve hot with chutney.